Características físicas e tecnológicas de pães elaborados com farelo de arroz torrado
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Data
2008-12
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Resumo
The aim of this work was to evaluate the physical and sensory quality of form breads type formulated
with different levels of substitution of wheat flour (FT) by toasted rice bran (FAT). It was determined the
centesimal composition, including the soluble and insoluble dietary fiber contents. It was applied whole
randomized design with five treatments (0.0%, 7.5%, 15.0%, 22.5% and 30.0% of FAT in substitution to
FT) and three repetitions. The color and the breadmaking test scores were evaluated for each treatment.
Microbiological analyses were done to the treatment with FAT which reached the highest total score.
The higher substitution level of FT by FAT, darker and lower specific volume of breads, because of the
high level of dietary fiber content of FAT (29,2%), what increased the moisture retention in the final
product. Among the treatments containing FAT, the bread with 7.5% of FAT had the highest score at the
breadmaking test (83.5), which differed (P<0.05) from control treatment only for specific volume and
total score parameters, presenting an adequate profile for Salmonella sp, total coliforms, moldiness and
yeast in relation to legislation limits, and so it can be recommended for commercialization.
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Oryza sativa L., Desenvolvimento de produtos, Subproduto, Oryza sativa L., Byproduct, Products development
Citação
SOARES JÚNIOR, Manoel Soares; BASSINELLO, Priscila Zaczuk; LACERDA, Diracy Betânia Cavalcante Lemos; KOAKUZU, Selma Nakamoto; GEBIN, Pedro Francisco Cavalcante; JUNQUEIRA, Thaís de Lima; GOMES, Vinícius Almeida. Características físicas e tecnológicas de pães elaborados com farelo de arroz torrado. Semina, Londrina, v. 29, n. 4, p. 815-827, out./dez. 2008.